Biochemical Factors Affecting the Quality of Products and the Technology of Processing Deep-Sea Fish, the Giant Grenadier Albatrossia pectoralis

作     者：PIVNENKO T.N. KARPENKO Yu.V. KRASHCHENKO V.V. POZDNYAKOVA Yu.M. ESIPENKO R.V. PIVNENKO T. N;KARPENKO Yu. V;KRASHCHENKO V. V;POZDNYAKOVA Yu. M;ESIPENKO R. V

作者机构：Far Eastern State Technical Fisheries UniversityVladivostok 690087Russia 

出 版 物：《Journal of Ocean University of China》 (中国海洋大学学报（英文版）)

年 卷 期：2020年第19卷第3期

页      面：681-690页

核心收录：

学科分类：0710[理学-生物学] 0832[工学-食品科学与工程（可授工学、农学学位）] 0908[农学-水产] 0707[理学-海洋科学] 08[工学] 0815[工学-水利工程] 0824[工学-船舶与海洋工程] 083204[工学-水产品加工及贮藏工程] 

基　　金：Russian Academy of Sciences  RAS 

主　　题：giant grenadier Alaska pollock myosin actin proteases ATPase transglutaminase softening structure formation ready-to-eat foodstuffs 

摘      要：The composition of muscle tissues of a deep-sea species, the giant grenadier(Albatrossia pectoralis), and a mesopelagic species, the Alaska pollock(Theragra chalcogramma), are compared. Grenadier is proved to have a higher moisture content(91.7%) and lower protein(7.4%) and lipid(0.3%) contents. The factors responsible for the softening and moisture separation during processing of grenadier are identified. Contents of some fractions of non-protein nitrogenous components, including trimethylamine oxide(TMAO) and free amino acids, are clarified. The proportion of the main myofibrillar proteins myosin and actin, which is considered as an indicator of efficiency of structure formation in fish muscle tissue during processing, is almost 20% lower in giant grenadier than in pollock. The effects of endogenous protease, Са^2+-ATPase and transglutaminase on the processes of autolysis, denaturation, and possibility of myofibrillar proteins cross-linking were also studied. The proposed technology of getting a nutritionally balanced, gel-like, ready-to-use foodstuff from grenadier fillet includes its enrichment with pollock muscle tissue and supplementing with a binary structure-forming agent containing collagen and chitosan. Nutritional value of the products is assessed by the method of biological assay and by determining the denaturation changes of myofibrillar proteins. The modes of fine mincing and thermal processing, as well as the shelf-life of the finished product are justified. The developed technology of producing a ready-to-eat food from giant grenadier will allow a more efficient use of this underutilized resource.